|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at 44 F, pico at 45 F, and cut cabbage at 44 F in prep top. Prep unit ambient temperature was 46 F. CDI- Items were moved to a different unit to cool. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa cups dated as prepared on 2/10 and beef dated as prepared on 2/11. CDI - Salsa and beef were discarded. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food cooling in wrapped plastic bags or in tightly covered containers. CDI - Containers were opened. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit ambient temperature was 46 F. Prep unit thermometer said it was set at 35 F. |